The Theory of Sweetened Bakery Foods

In my previous books “Bakery Ingredients and Tools” and “Bread and Rolls” you have learned about the basic ingredients and their role in baking, and about the Yeast related baking part of Breads and Rolls. 

Now in this book “The Theory of Sweetened Bakery Foods” we will be learning about making various types of Sweetened bread and Pastries and Cakes.

The language used in this book is simple without any pictorial illustration to keep the cost low and affordable to all. This book is a complete handbook for anybody to even start a small bakery. This book will help students by giving them information in simple story telling style.

My dear friend, the author of the book (me) is a practicing professional from the fields of Hospitality and Tourism and has an experience of over 26 years.

Happy Baking and healthy eating!!!